Tips for making this Hazelnut Ramp Bread Knödel:
- It’s not required, however, I highly suggest toasting the nuts. If you do not like the toasty flavor, alternatively, add them to the uncooked knödel mixture before boiling.
- If you can’t find ramps, I suggest substituting freshly chopped scallions or chives. You could even add a mixture of freshly chopped herbs like rosemary, tarragon, oregano, etc. Basil on its own works well too.
- You can make these ahead and reheat them in the microwave.
Hazelnut Ramp Knödel
Ingredients
- 10 medium-sized day-old rolls
- 1 +3/4 cups warm milk
- 1 teaspoon salt
- 1 dozen ramps
- 1 medium-sized sweet onion
- 7 tablespoons unsalted butter
- 1 +1/2 teaspoons baking soda
- 3 eggs beaten
- 2- 4 tablespoons breadcrumbs may or may not use these, see directions
- 1 tablespoon olive oil
- 1 cup chopped raw hazelnuts
Instructions
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Cube the rolls & place a bowl. Pour the warm milk over it.
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Sprinkle the salt over the top.
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Wash the ramps & trim the bulbs. Chop the rest into small pieces.
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Dice the onion.
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Heat 4 tablespoons of the butter in a skillet and cook the ramps and onions until they are soft but not brown.
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Sprinkle the baking soda over the top and let cool.
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Combine the ramp/onion mixture and the eggs to the soaked bread.
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Form a test knödel ball. If the mixture does not form to hold a ball shape, add the breadcrumbs to the mixture one tablespoon at a time until you can easily form ball shapes.
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Bring a large pot of salted water to a boil.
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Wet your hands and form the mixture into small balls, about 1 to 1.5 inches in diameter.
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Drop them into the boiling water and cook for 8 minutes.
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Remove the knödel from the water and drain in a large colander or strainer.
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Heat the remaining 3 tablespoons of butter along with the olive oil in a large skillet.
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Add the hazelnut pieces and roast them until they are slightly browned.
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Add the knödel to the skillet and use a wooden spoon to gently coat them with the toasted nuts.
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When theködel turns slightly brown, remove from the heat, plate, and serve.
